25 g (1 oz) fresh dates, pitted and roughly chopped
Line 4 holes of a muffin tin with paper muffin cases. Sift the flour into a bowl, then add the polenta, the 50 g (2 oz) caster sugar and the baking powder. In a jug, mix together the egg, melted butter and orange rind, then pour into the dry ingredients and stir until just combined. Add 1 tablespoon of the pistachios.
Spoon the mixture into the prepared muffin tin and bake in a preheated oven, 180°C (350°F), Gas Mark 4, for 15–20 minutes until golden, risen and cooked through.
Meanwhile, place the orange juice and remaining sugar in a saucepan and bring to the boil, then reduce the heat and simmer for 2 minutes until syrupy.
Remove the muffins from the oven and pierce each 3–4 times with a skewer, then pour 1 tablespoon of the syrup over each. Serve scattered with the roughly chopped dates and remaining pistachios.